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Tomato and mozzarella tarts recipe

Tomato and mozzarella tarts recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Vegetable pies and tarts
  • Tomato tart

Being a fussy eater, I like nice simple recipes. These tarts are great little starters, with a nice crunchy base and lovely pesto.

22 people made this

IngredientsServes: 9

  • 250g / 9oz puff pastry
  • 4 teaspoons basil pesto or black olive tapenade
  • 2 plum tomatoes, sliced
  • 125g / 4oz pack of mozzarella cheese, sliced
  • Salt and freshly ground black pepper
  • Olive oil
  • Basil, to garnish

MethodPrep:30min ›Cook:25min ›Extra time:30min chilling › Ready in:1hr25min

  1. Preheat oven to 200°c / 400°f / gas mark 6 (around 180°c for fan ovens)
  2. Cut the pastry either into 4x3 inch (7½ cm) squares OR circles 4 inches (10 cm) in diameter
  3. With a sharp knife, mark a ½ inch border around the pieces of pastry. Prick the centre of the pastry all over with a fork
  4. Spread the pesto over the central area of the pastry inside the border, cover and chill in the refrigerator for 30 minutes
  5. Arrange the tomato and mozzarella over the pesto centre
  6. Drizzle over a little olive oil and season with salt and pepper
  7. Cook in the oven for 20-25 minutes until golden-brown
  8. Garnish with basil, serve and enjoy!

Recently viewed

Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

I had recentley had a BBq and had a few leftover ingredients and so had searched the site for options. This recipes came up.Although I did not have all the ingredients i sub'ed in a few and it smelt fab while cooking. Very nice recipe and great for a quick bite.-22 Jul 2011

I used what I had on hand, small puff pastry cups, instead of puff pastry sheets (which would have been better. But the flavor was still the same, and it was delish!-03 Feb 2015


Recipe Summary

  • 1 ⅔ cups sifted all-purpose flour
  • 7 tablespoons cold butter, diced
  • 1 egg, beaten
  • 2 teaspoons water
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 cup pesto, or as needed
  • 1 (8 ounce) ball fresh mozzarella cheese
  • 2 cups heirloom cherry tomatoes, halved
  • 1 pinch coarse sea salt to taste

Pour flour into a bowl and make a well in the center. Add butter, egg, water, salt, and sugar. Work the ingredients together with your fingertips until they resemble bread crumbs. Mix until smooth, pushing with the bottom of your palm to form dough into a ball. Wrap with plastic wrap and refrigerate for about 30 minutes.

Roll dough out into a large round on a floured work surface. Roll up dough over the rolling pin to transfer it to a tart pan with a detachable bottom. Drape dough over the tart pan press over the bottom and against the edges. Trim the edges. Chill the crust for 30 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Prick the bottom of the crust with a fork. Line with waxed paper and fill with pie weights or dried beans.

Bake crust in the preheated oven until partially cooked, 8 to 10 minutes. Remove the weights and waxed paper. Continue baking for 5 minutes. Let cool. Leave the oven on.

Spread a thin layer of pesto over the crust. Break mozzarella into pieces over the pesto. Cover with tomatoes.

Return tart to the oven bake until tomatoes are tender and cheese is melted, about 10 minutes. Season with sea salt before serving.


Tomato tarts Valentino recipe

First make the tomato sauce. Heat oil in a pan and fry onion and garlic over gentle heat until softened but not brown. Pour over chopped tomatoes and sugar. Bring to bubbling and reduce slightly. Season with salt and freshly ground black pepper. Cool.

Place pastry on a work top and unroll flat. Cut out four heart shapes about 10cm/4in across. Discard extra pastry. Spread over the cooled tomato sauce, leaving a rim of 1cm/1/2 in. Top with mozzarella and finish with a slice of salami. Brush egg wash over the exposed edge of the pastry.

Bake in a pre-heated oven Gas 6 400F 200C for around 10 minutes, or until pastry is crisp, airy and golden. Serve warm scattered with ripped oregano leaves. Decorate with watercress.


Recipe Summary

  • 2 cups all-purpose flour
  • 9 tablespoons unsalted butter, cubed
  • 1 teaspoon salt
  • 1 egg
  • 2 tablespoons cold water
  • 3 eggs
  • 6 tablespoons cream cheese, softened
  • 3 tablespoons sour cream
  • 12 ounces shredded Italian three-cheese blend
  • salt and freshly ground black pepper to taste
  • 1 bunch fresh basil leaves, cut into thin strips
  • 5 tomatoes, sliced, or more as needed

Combine flour, butter, 1 egg, salt, and water in a large bowl and knead into a smooth dough. Shape into a ball, flatten, and wrap in plastic wrap. Refrigerate for 2 hours.

Preheat the oven to 400 degrees F (200 degrees C). Grease a springform pan with butter.

Sprinkle a work surface with flour and roll out dough into a circle big enough to cover bottom and sides of the prepared springform pan. Line pan with the dough. Prick dough several times with a fork.

Bake pastry in the preheated oven for 20 minutes.

Meanwhile, stir together remaining eggs, cream cheese, and sour cream using a wooden spoon. Fold in Italian cheese blend and season with salt and pepper. Fold in basil.

Remove cooked pastry from oven and cover with 1 layer of tomato slices. Pour half the egg-cheese mixture on top and cover with another layer of tomato slices. Spread remaining egg-cheese mixture on top and cover with a final layer of tomato slices.


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Tomato and mozzarella tarts recipe - Recipes

Base

250g/9oz Odlums Cream Plain Flour

Glaze

Topping

2 x Buffalo Mozzarella Cheese

Garnish

1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease two or three flat baking trays.

2. Sieve the flour, salt and pepper into a large bowl. Coarsely rub in the butter. Add sufficient cold water to mix to a soft dough.

3. Turn onto a floured board and gently knead. Roll into an oblong. Fold in a third of the pastry then fold it again over itself so it is a third of the size. Roll into an oblong again and repeat three times.

4. Roll out thinly and cut into about 6 x 13cms/6" rounds. A side plate is ideal for this!

5. Place on prepared tins, prick well with a fork then brush on the beaten egg. Place into the preheated oven for 15 minutes until brown. Place on a wire tray to cool.

6. Thinly slice the tomatoes and mozzarella. Place the tomatoes around the base then the cheese. Add a few basil leaves. Drizzle olive oil on top and sprinkle with salt & pepper.

7. Reduce the oven to 180°C/350°F/Gas 4 and return the tarts to the oven for about 15 minutes until cooked and cheese has melted.

8. Remove from oven, place on a plate and garnish with more basil leaves and basil pesto.

Mozzarella & Tomato Tarts

What you need:

Base

250g/9oz Odlums Cream Plain Flour

Glaze

Topping

2 x Buffalo Mozzarella Cheese

Garnish

How to:

1. Preheat oven to 200°C/400°F/Gas 6. Lightly grease two or three flat baking trays.

2. Sieve the flour, salt and pepper into a large bowl. Coarsely rub in the butter. Add sufficient cold water to mix to a soft dough.

3. Turn onto a floured board and gently knead. Roll into an oblong. Fold in a third of the pastry then fold it again over itself so it is a third of the size. Roll into an oblong again and repeat three times.

4. Roll out thinly and cut into about 6 x 13cms/6" rounds. A side plate is ideal for this!

5. Place on prepared tins, prick well with a fork then brush on the beaten egg. Place into the preheated oven for 15 minutes until brown. Place on a wire tray to cool.

6. Thinly slice the tomatoes and mozzarella. Place the tomatoes around the base then the cheese. Add a few basil leaves. Drizzle olive oil on top and sprinkle with salt & pepper.

7. Reduce the oven to 180°C/350°F/Gas 4 and return the tarts to the oven for about 15 minutes until cooked and cheese has melted.

8. Remove from oven, place on a plate and garnish with more basil leaves and basil pesto.


Tomato, anchovy and mozzarella tarts

These little tomato, anchovy and mozzarella puff pastry tarts are easy to make and would be a great starter for a dinner party or a vegetarian main with a green leaf salad. Look for marinated white anchovies in Italian delis and at the deli counters of larger supermarkets or use normal anchovy fillets in olive oil.

Published: March 25, 2015 at 3:08 pm

Ingredients

  • plum tomatoes 8
  • salt flakes ½ tbsp
  • garlic 2 cloves, crushed
  • thyme 2 sprigs
  • olive oil
  • puff pastry 500g block (use one made with butter)
  • buffalo mozzarella 2, sliced
  • marinated white anchovy fillets 8
  • rocket 30g

Method

Heat the oven to 220C/fan 200C/gas 7. Cut the tomatoes in half lengthways. Put in a roasting tray and season with the salt then sprinkle over the garlic and thyme sprigs. Drizzle over 1 tbsp olive oil and put in the oven for 15 minutes.


Recipe Summary

  • 1 head garlic
  • 3 tablespoons olive oil
  • All-purpose flour, for dusting
  • 1/2 recipe Pate Brisee for Tomato Tart
  • 2 ounces Italian fontina cheese, grated (about 1/2 cup)
  • 1 1/2 pounds firm but ripe tomatoes (4 medium), cored and sliced 1/4 inch thick
  • Coarse salt and freshly ground pepper

Preheat oven to 350 degrees. Place garlic on a piece of aluminum foil. Drizzle with 1 tablespoon oil. Wrap to enclose garlic in foil, and place on a small baking sheet. Bake until soft and golden brown and the tip of a knife easily pierces the flesh, about 45 minutes. Remove from oven set aside. Raise oven temperature to 450 degrees. When garlic is cool enough to handle, using either your hands or the dull end of a large knife, squeeze the cloves out of their skins and into a small bowl mash with a fork, and set aside. Discard the papery skins.

On a lightly floured surface, roll out dough to a 1/8-inch-thick circle, about 12 inches in diameter. With a dry pastry brush, brush off the excess flour roll the dough around the rolling pin, and lift it over a 10-inch tart pan with a removable bottom. Line the pan with the dough, pressing it into the corners. Trim the dough so that it is flush with the edges transfer to the refrigerator to chill, about 30 minutes.

Spread roasted garlic evenly on the chilled crust. Sprinkle with half of the cheese. Arrange the tomatoes on top of the cheese, in an overlapping circular pattern. Season with salt and pepper. Sprinkle with remaining cheese, and drizzle with remaining 2 tablespoons oil. Transfer to oven. Reduce temperature to 400 degrees. and bake until crust is golden and tomatoes are soft but still retain their shape, 45 to 55 minutes. Transfer to wire rack to cool for 20 minutes, and serve warm.


Tuesday, March 31, 2009

Zucchini, Tomato and Mozzarella Tarts Recipe


Photo Courtesy of Tupperware.com

If your like me, you enjoy making and serving finger foods at your parties, events, summer cookouts, picnics, family reunions and church pot lucks.

We always plant zucchini and tomatoes in our garden every summer and I am always looking for ways to use them up. Here is a great recipe from Tupperware which features zucchini and tomatoes. So if you plant a garden and get an abundance of veggies, this is a fast and easy recipe to make for your family.

Zucchini, Tomato and Mozzarella Tarts Recipe

Serves 6
Preparation Time: 45 minutes

6 prepared frozen tart shells
3/4 cup mozzarella cheese
1/3 cup freshly grated Parmesan cheese
1 green onion
1 small zucchini, julienne
2 medium (or 1 large) tomatoes
3 large eggs
1/2 cup half & half
1 tsp Tupperware Simple Indulgence™ Italian Herb Seasoning Blend

Preheat oven to 400 degrees F. Using a Chef Series™ Pro Chef's Knife, chop the onion, cut the zucchini in julienne pieces and cut the tomatoes in six 1/2 inch slices. Place tart shells on baking sheet. Layer mozzarella cheese, Parmesan cheese and green onions in the tart shells. Top cheese with a slice of tomato and the julienne pieces of zucchini. Sprinkle with Simple Indulgence™ Italian Herb.

Break eggs into Quick Shake®? Container, add 1/2 cup half and half and Simple Indulgence Italian Herb. Shake well to combine. Divide between tarts. Bake for 20-25 minutes or until the custard is set and pastry is golden brown. Serve warm or at room temperature.


Here&rsquos another delightful carb-free way to enjoy pizza!

Hot dips are the perfect party snack, and you can serve them with everything from crusty bread to crunchy veggies.

The base for this is cream cheese, making it super rich and creamy.

For the best results, start with very soft cream cheese, or blend it a little before you add it to the baking dish.

Over this, you&rsquoll sprinkle mozzarella and parmesan cheese before layering some delicious pizza sauce.


Watch the video: Κροκέτες τυριού με μοτσαρέλα σάλτσα ντομάτας και βασιλικό (May 2022).